I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa,
I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to
The organic whole wheat flour that I bought is in a sealed thick plastic bag and has never been opened. Should it be refrigerated (or frozen)?
I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(
This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter
I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of
I love to cook but I'm not too much into baking. My mom is currently visiting from overseas so there is more baking going on in the house. Unfortunately, she d
I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has
I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/
I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding l
I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up. What should I do better next time
I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from
Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not
I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to
I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted br
The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to g
We were told that yellow flour (Italian) can be added to normal white flour to make a good crispy pizza dough? What is this yellow flour?
I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran
I bake them in a 350 degree oven for 45 minutes but it seems the insides refuses to harden and dry any advice? PS: The mixture is (oat flour, baking powder, m
I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.